STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES) BY DAVID PRINCESS FST/DE/18/251 DECEMBER 2022 INTRODUCTION TO SIWES SIWES was established by Industrial Training Fund (ITF) in 1973 to solve the problem of lack of adequate practical skills preparatory for employment in industries by Nigerian graduate of tertiary institution. The scheme exposes students to industry-based skills necessary for a smooth transition from the classroom to the world of work. It affords students of tertiary institutions the opportunity to familiarize and exposed them to the needed experience in handling machinery and equipment which were usually not available in the education institution. HISTORY OF THE ORGANISATION • ZENFIX limited was incorporated in LAGOS, Nigeria with Registration Number 1482960. It was registered on 27 Mar 2018. Zenfix Limited is a FCMG Argo based food processing company the produces cookies and peanuts. The organization is located at No. 10 Mojeed Sanni street, College b/s, Igando, Lagos. The organization is headed by Taibiat Dayo-Amzat who is the Managing Director. ZENFIX MISSION AND VALUE • Our Mission • To provide, healthy and tasty treats using superior market knowledge to bring superior quality products at the lowest prices. • Our Value • We are a leading indigenous food and beverage company in Nigeria and globally, delivering value to our customers, shareholders, employees and our community WORK DONE • SOME ANALYSIS PERFORMED INCLUDES: • SPECIFIC GRAVITY- DIESEL • SPECIFIC GRAVITY- VEGETABLE OIL • PH TESTING • WATER TESTING WORK DONE • SMOKE POINT- VEGETABLE OIL • FREE FATTY ACID –VEGETABLE OIL & GROUNDNUT • ACID VALUE • EGG ANALYSIS FOOD SAFETY AND HYGIENE • Food safety is a management system that is applied by food business to ensure that hazards are controlled to an acceptable level • Food hygiene is a set of food manufacturing practices that aims to minimize biological food hazards through safe and clean operations to prevent food borne diseases AIM OF FOOD HYGIENE • To prevent food from spoilage as a result of unclean environmental conditions • To extend shell life of food through clean processing • To prevent release of contaminated unsafe food into the market that can result in food borne illnesses • Build customer trust through safe and quality food C IN FOOD SAFETY • Cleaning: Effective cleaning ensures all equipment and surfaces are free from contamination. Sanitation is the use of disinfectants to kill or inhibit bacteria on surfaces • Cooking: Cooking must be done at the right temperature to kill bacteria in food. Cooking should be done at temperature above 65degrees Celsius • Chilling: Proper chilling helps to inhibit bacteria growth and keep food safe. Chilling of foods should be below 4 degrees Celsius • Cross contamination: This occurs when bacteria spread among food, equipment, humans and work areas. Proper hand washing, cleaning and sanitation, separation of raw and finished foods helps to prevent cross contamination FOOD SAFETY HAZARDS Hazards are things that can cause potential harm • Biological hazards: eg bacterial, fungi, virus, yeast and molds • Physical hazards: eg.Wood, glass, hair, jewelry, screws • Chemical hazards: eg. Cleaning agents, pest control chemicals, pesticides in food CONCLUSION • Conclusion • My attachment at Zenfix Limited was a huge success and a great time of acquisition of knowledge and skills. Through my training, I was able to appreciate my chosen course of study even more because I had the opportunity to blend the theoretical knowledge with practical skills that contributed in a way to my productivity in the company. My training has given me a broader view to the importance and relevance of food science and technology in the immediately society and the world as a whole. In have been able to improved my communication and presentation skills and thereby develop good relationship with my fellow colleagues at work.
